Sweet Potato & Shrimp Hash with Avocado Crema

Ingredients

• 1 large sweet potato, peeled and diced
• 1/2 lb shrimp, peeled and deveined
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• For the Avocado Crema: 1 ripe avocado, 2 tablespoons lime juice, 1/4 cup water, salt to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add diced sweet potato, red onion, and bell pepper. Cook, stirring occasionally, until sweet potato is tender and lightly browned (about 8-10 minutes).
3. Add shrimp and jalapeño (if using) to the skillet. Cook until shrimp is pink and cooked through (about 3-4 minutes).
4. Stir in cilantro, salt, and pepper.
5. For the Avocado Crema: In a blender, combine avocado, lime juice, water, and salt. Blend until smooth.
6. Serve the hash topped with a dollop of avocado crema.